Bailey’s Butter Pound Cake and Glaze

Cake
3 cups all-purpose flour
1/4  teaspoon baking soda
1/2 teaspoon salt
1 cup butter room temperature
3 cups granulated sugar
5 extra large eggs room temperature
1/4 cup Bailey's Irish Cream
1 cup buttermilk room temperature
Glaze
3 cups  powdered sugar sifted
1/2 cup Bailey's Irish Cream
 heavy cream to make a thin consistency

How to make it :

DO NOT PREHEAT THE OVEN.
Prepare a 10-inch Bundt pan or tube pan. Set aside. I used the floured non-stick spray. It stuck just a little on the sides, so a heavy spraying is warranted.
Whisk the flour, baking soda and salt in a medium bowl. Set aside.
Cream butter and sugar in the bowl of a stand mixer or large mixing bowl if using a hand mixer until well combined.
Add the eggs one at a time and beat until light and fluffy. Scrape down the sides.
Add the Bailey’s to the buttermilk.
Add the dry ingredients and buttermilk alternately. Begin and end with dry ingredients. The batter will be thick.
Pour the batter into the prepared Bundt pan and place in a COLD oven.
Bake at 300 degrees for 70-90 minutes or until a wooden skewer inserted comes out clean. I baked mine for 90 minutes.
Remove the cake and cool on a wire rack. Using a skewer or long meat fork put holes all around the cake. Spoon half the glaze over the cake and allow to soak in and cool for 10 minutes. I used a small ladle.
Transfer cake onto a serving plate. Poke holes in the top of the cake using a wooden skewer or meat fork and drizzle the remaining glaze over the cake.
When cool, cover and store in an air-tight container until time to serve.
Glaze
Add the Bailey’s to the powdered sugar and mix well. I sifted the powdered sugar to avoid any lumps.
Add milk or cream to get to the right consistency. This should be very thin, almost like gravy to soak into the cake.